676 forest escargot Recipes

full recipe of garlic butter (made with white wine and parsley, tons of garlic) softened to room temperature (posted), snails, drained and rinsed/dried, white button mushroom caps, stems removed and chopped ., olive oil-divided use, grated parmesan cheese, fresh bread crumbs, dry vermouth or very dry sherry, barely toasted baguettes , count on two or three per person

butter or margarine, softened, coarsely chopped fresh parsley, chopped green onion, minced garlic, salt, pepper, pernod (optional), soft breadcrumbs, chablis or other dry white wine, snails, drained and rinsed, snail shells, rinsed and drained, soft breadcrumbs, rock salt (optional), fresh parsley sprigs

frozen mini filo dough shells, fresh shiitake mushrooms, finely chopped, hoisin sauce, monterey jack cheese, cut into 15 (1/2-inch) cubes, monterey jack cheese, shredded

garlic cloves, peeled and finely minced, sea salt, unsalted butter, at room temperature (225g), minced parsley, minced chives, minced shallots, freshly grated black pepper, fresh lemon juice, pernod or 1 tbsp pastis, very large top-quality canned snails, drained, puff pastry , cases (mini vol-au-vent cases), readymade sheet puff pastry

softened butter, chopped parsley, chopped garlic, chopped lemon zest, french tomato sauce (or use your own ), cooked snails , if from a can please rinse thoroughly, salt and pepper, disk of puff pastry, egg, beaten

snails, about 48 large, drained and rinsed , placed on bed of rock salt, clarified butter, flour , sifted, tomato paste, red burgundy wine, bouquet garni , including celery, bay leaf, basil, parsley, thyme, and black peppercorns), uncooked ham, finely diced, freshly ground salt, freshly ground pepper, truffle, finely diced

olive oil, white onion, peeled and thinly sliced, carrot, peeled and thinly sliced, artichokes (*see note ), lemon, cut in half, bay leaf, fresh thyme, garlic cloves, peeled, salt and pepper, dry white wine, asparagus tips, snails (6 per person ), butter, basil leaves, chopped, chopped parsley

shallot, chopped , plus 1 shallot chopped, butter , plus 1 tablespoon, plus 2 tbsp, sliced oyster mushrooms, sliced morels, sliced shiitakes, jumbo snails , poached in lightly salted water and removed from their shells, sliced garlic, cognac, cabernet sauvignon, bay leaf, thyme, veal stock, drop truffle oil, chopped chives, salt and freshly ground black pepper

olive oil, chopped shallots, salt and pepper, dozen fresh snails , purged and removed from the shell, chopped garlic, dry white wine, cold butter, cut into small pieces, aioli , recipe follows, fine dried bread crumbs, chopped fresh parsley leaves, crusty french bread, garlic, egg yolks, salt, good olive oil

french snails, 24 count, paper thin slices of proscuitto, butter (shhh), minced garlic, lemon juice, fresh squeezed, dry white vermouth, splash of white worchestershire sauce, freshly ground pepper, minced fresh parsley, holland rusks or toast points

butter, softened, parsley, finely chopped, shallots, minced well, garlic cloves, minced well, to taste (i prefer extra ), brandy, canned french snails, snail shells

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

escargot (snails) 13-15, mushrooms, stems removed and chopped but kept in reserve, garlic, havarti cheese, fresh oregano, butter, baguette or garlic toast

snails in brine, drained, butter, garlic, finely chopped, parsley, finely chopped, chervil, finely chopped (optional), chives, finely chopped, brown bread, crust removed and cut into triangles

self-rising flour, baking powder, sugar, water, egg, golden syrup or corn syrup, granny smith apples - cored, peeled and chopped, sugar, fresh or frozen blueberries, fresh or frozen raspberries, fresh or frozen blackberries, blueberry nectar, cherry preserves, golden syrup or corn syrup, raspberry jam, egg whites, salt, sugar

unsalted butter, onion, thinly sliced, mixed wild mushrooms , brushed clean, trimmed, and coarsely chopped, chicken stock, preferably homemade, whipping cream or 1 cup half-and-half, salt & freshly ground black pepper, dry sherry, nutmeg, to taste (freshly grated or ground nutmeg), truffle oil (black or white to taste, for drizzling ) (optional)

unsalted butter, shallots, minced, garlic clove, minced, chanterelle mushroom, coarsely chopped, dry white wine, goat cheese, crumbled, flat leaf parsley, chopped, fresh tarragon, chopped, fresh chives, chopped, salt, pepper, sheets phyllo dough, unsalted butter, dried breadcrumbs

cremini mushrooms, coarsely chopped, extra-virgin olive oil, butter, shallot, finely chopped, ground thyme, salt and pepper, dry sherry, baguette , sliced at bread counter of market, available in specialty foods case of market , choose country or mousse-style, any flavor, ask for tastings, to choose, cornichons, for garnish, capers, for garnish, chopped fresh parsley, for garnish